Preheat oven to 375°.
Rinse chicken and pat dry, then salt and pepper all sides.
In an oven safe skillet on high heat, add vegetable oil and bring up to nearly smoking, then add chicken, skin side down and brown for 4 to 5 minutes.
Turn the chicken and brown the other side 4 mins. then remove from heat.
Mix the mustard, honey and wine in a small bowl, then pour over the chicken.
Place the crushed garlic and rosemary sprigs between the chicken pieces.
Bake for 30 minutes or until the internal temperature is around 160°
Serve right away with the pan drippings.
If you would like to thicken the pan drippings into gravy, remove the chicken and place the skillet on medium heat. Make a slurry of 1/4 cup of cold water and 2 tablespoons of flour. Whisk the slurry in to the pan and cook and stir until thick.